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Ingredients
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Roasted Half Chicken
Pan Jus (gluten-free)
Method
Roasted Half Chicken
- 1
Prepare chicken
Remove the half chicken from fridge 20–30 minutes before cooking to come toward room temperature. Pat thoroughly dry with paper towels; this helps skin crisp. Trim any excess skin flaps or large puddles of fat.
- 2
Make herb rub
In a small bowl combine chopped rosemary, minced garlic, lemon zest, olive oil, softened butter, kosher salt, black pepper and smoked paprika (if using). Mix to form a spreadable paste.
- 3
Season and roast
Preheat oven to 425°F (220°C). Loosen the skin over the breast and thigh by sliding fingers between skin and meat, being careful not to tear. Spread about two-thirds of the herb paste directly under the skin over the breast and thigh meat; smear remaining paste over the skin. Place chicken in a roasting pan or ovenproof skillet breast-side up on a rack or on a bed of halved onions or carrots if desired. Insert an oven-safe probe thermometer into the thickest part of the thigh without touching bone (optional). Roast at 425°F for 35–45 minutes until skin is golden and an instant-read thermometer reads 160–165°F (71–74°C) in the thickest thigh area. If skin browns too quickly, tent loosely with foil for the last 10 minutes.
- 4
Rest
Remove chicken from oven and transfer to a cutting board. Tent loosely with foil and rest 10–12 minutes; carryover heat will bring internal temp to 165°F and juices will redistribute.
Pan Jus (gluten-free)
- 5
Collect pan drippings
While chicken rests, place the roasting pan or skillet used to roast the chicken over medium heat on the stovetop. If fat pool is excessive, spoon off and reserve 1 tablespoon in the pan; leave the brown fond (browned bits) intact. If using a rack, pour any accumulated juices from the roasting pan into the skillet.
- 6
Deglaze
Add the dry white wine (or 1/2 cup chicken stock if avoiding alcohol) to the hot pan. Using a wooden spoon, scrape the bottom of the pan to dissolve the fond. Allow the liquid to simmer and reduce by about half, 2–3 minutes.
- 7
Build jus
Add the remaining 1/2 cup chicken stock, smashed garlic clove and rosemary sprig. Simmer gently for 4–6 minutes until flavors meld and sauce reduces slightly. Remove and discard the rosemary sprig and garlic clove.
- 8
Finish and season
Off the heat, whisk in the cold butter pieces one at a time to emulsify the jus and add shine. Stir in lemon juice and season with salt and freshly ground black pepper to taste (about 1/4 tsp salt and a pinch of pepper). If the jus is too thin, simmer 1–2 minutes more; if too thick, add a splash of stock. Taste and adjust.
- 9
Serve
Slice the rested half chicken. Spoon pan jus over the sliced chicken or serve in a small sauceboat on the side. Any leftover jus can be strained through a fine mesh sieve to remove solids for a smooth sauce.